As chilly autumn days settle here in Sicily, I’m starting to cook more soups. On cold days, soup just feels good, doesn’t it? Second, our 7 month old LOVES this soup, so I purée a cup or two for her and we eat the rest. It’s so easy, delicious, and healthy. Come in the kitchen, I’ll show you how it’s done!
-any and all veggies you prefer (washed, peeled, and chopped)
-splash of red wine vinegar (or any other kind you have)
-1 cup of lentils
-salt\pepper to taste
First, gather whatever veggies are staring at you in the fridge…..I put carrots, broccoli, onions, corn, spinach, and zucchini…those are what I had on hand. You can put whatever you like!
Add a 2 TBSP of olive oil and sear the veggies on medium-low until nice and golden. That’s the key to good soup…always sear or roast your veggies first!
Next, add enough water to make a soup and add a splash of red wine vinegar (…or you can use any kind of vinegar you have). If you have frozen spinach, now would be the time to add it.
Doesn’t the liquid look nice and “broth-y”?? =) =)
Stir just a bit and then add 1 cup of dry lentils. Cover partially and let simmer until lentils are cooked (30-40 minutes)….you may have to periodically add a bit of water so the lentils have enough water to cook in and don’t dry out. That’s it. So yummy and healthy!
For baby food, just purée a portion very well using a blender of any kind. My daughter loves it!
Happy lentil soup making!
For more delicious recipes, be sure to check out my new eBook “Cucina Siciliana” filled with lots of truly authentic recipes given to me by family and friends here in Sicily….it’s only 99 cents!
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